when I cook rice do I adjust the amount of water I use if I add ingredients like pork salt back and veggies ?

Question

I always do all the cooking in one pot ie:browning the pork, onions , garlic. Then sometimes I add mushrooms, and shredded carrots. after that spices, and water til its boiling. Finally the rice, but by the time I get to the rice I feel like I'm adding it to stew. My rice is either undercooked or mushy. I kind of want to do all the cooking in one pot for flavor( it does taste good). I'm just having a problem with the way the rice comes out.

Answer 1

Try this method of cooking your recipe:
chop your veggies
place in a deep pot enough oil to cover the bottom
then add your veggies and cook until soft
now add 1 cup of rice and stir and cook for about 2 minutes
now add the liquids...that adds up to 2 cups
this should make the rice have the right consistency
Mix together and cover and simmer for 25 minutes without lifting the lid on the lowest heat.

give it a try and with a few adjustments I'm sure it will be great!
Write to me and tell me what happened and I'll be happy to help you further...

Mama Jazzy Geri
[e-mail]

Answer 2

The fat back, which has salt, will cause the rice to cook faster.

When you add the rice at the end, make sure you watch it closely until it's the consistency and texture you want.

Answer 3

cook everything in the pot first and remove it to a bowl- then brown your rice in the pan drippings and butter- add your water and bring to a boil- add your other ingredients back into the pot , cover and simmer on the LOWEST setting on your stove for 21 minutes.

this should solve your problem

Answer 4

seems to me ya have 2 options. 1. cook the rice first and use minute rice 2. cook rice seperately 3. what time is dinner?

Answer 5

If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches. 2 medium Spanish onions, cut into large chunks 3 to 4 Italian frying peppers or cubanelle peppers 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see note below), optional 4 leaves of culantro (see note below), or another handful cilantro 3 to 4 ripe plum tomatoes, cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book. Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.

Answer 6

the only thing that you mentioned that will add an
appreciable amount of water to the recipe is the mushrooms, which are mostly water.
I would reduce the water by half of the volume of the mushrooms you are adding.